Baking cakes
• Do not open the oven door before 3/4 of the
set cooking time is up.
• If you use two baking trays at the same time,
keep one empty level between them.
Cooking meat and fish
• Use a deep pan for very fatty food to prevent
the oven from stains that can be permanent.
• Leave the meat for approximately 15 minutes
before carving so that the juice does not
seep out.
• To prevent too much smoke in the oven
during roasting, add some water into the
deep pan. To prevent the smoke
condensation, add water each time after it
dries up.
Cooking times
Cooking times depend on the type of food, its
consistency, and volume.
Initially, monitor the performance when you
cook. Find the best settings (heat setting,
cooking time, etc.) for your cookware, recipes
and quantities when you use this appliance.
Conventional cooking
Food
Quantity
(g)
Tempera-
ture (°C)
Time (min)
Shelf
posi-
tion
Accessories
Pastry stripes
250
150
25 - 30
3
baking tray
Flat cake
1)
1000
160 - 170
30 - 35
2
baking tray
Yeast cake with
apples
2000
170 - 190
40 - 50
3
baking tray
Apple pie
2)
1200 +
1200
180 - 200
50 - 60
1
2 round alumi-
nized trays (diam-
eter: 20 cm)
Small cakes
1)
500
160 - 170
25 - 30
2
baking tray
Fatless sponge
cake
1)
350
160 - 170
25 - 30
1
1 round alumi-
nized tray (diam-
eter: 26 cm)
Drip pan cake
1500
160 - 170
45 - 55
3)
2
baking tray
Chicken, whole
1350
200 - 220
60 - 70
2
wire shelf
1
baking tray
Chicken, half
1300
190 - 210
35 + 30
3
wire shelf
1
baking tray
Pork roast cutlet
600
190 - 210
30 - 35
3
Wire shelf
1
baking tray
Flan bread
4)
800
230 - 250
10 - 15
2
baking tray
Stuffed yeast
cake
5)
1200
170 - 180
25 - 35
2
baking tray
10
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